Production of fresh probiotic cheese with addition of transglutaminase;Proizvodnja svježeg probiotičkog sira s dodatkom transglutaminaze

Mljekarstvo

Volumn 57, Issue 1, 2007, Pages 15-29

  Radošević, Vinka ^a   Tonković, Katarina ^b   Gregurek, Ljerka ^b   Kos, Blaženka ^c   Šušković, Jagoda ^c  

^a PROBIOTIK Doo ^*  (Croatia)

^b PROBIOTIK doo   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Fresh cheese; Lactobacillus acidophilus; Probiotic; Sensory properties; Transglutaminase

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS;

EID: 34249749809     PISSN: 0026704X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (23)

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